This is a simple recipe that is great on multiple levels: It, of course, is delicious and indulgent. It’s also easy to altar to individual sized dishes by using small custard ramekins or baking dishes (see #3 on ”My Favorites”). To do this, simply divide up the bacon and line the custard or baking dishes individually the same way you would the large pie dish. This also lends itself well to experimentation with different mashed potato recipes.
Bacon Mashed Potato Pie
5 medium potatoes, peeled and chopped into small squares
5 medium garlic cloves, peeled & roasted (see below)
1 lb bacon
1 C. heavy cream
5-6T rendered duck fat (optional)
Salt & Pepper
Boil potatoes in salted water until tender enough to fall apart when stuck with a fork.
– Pan roast and chop garlic: Heat 2T olive oil in deep sauté pan. When hot, add peeled cloves. Sautee on high until soft and browned on both sides. Chop finely and set aside.
– Fry bacon til medium-crispy
Rinse boiled potatoes in colander and return to pot.
Mash part of the way, then add ½ of the cream, ½ of the water and chopped roasted garlic. Stir and mash, slowly adding the remainder of the water, cream and all duck fat (make sure that the fat is melted, not solid). While stirring and mashing, liberally salt and pepper with fine sea salt and fresh ground black pepper.
When finished, line a greased 9” baking dish or 3 4” ramekins with bacon, like a piecrust.
Heap in mashed potatoes
Cover with remaining bacon.
Bake at 375 for 10 minutes, and finish at 425 until brown and crisp on top (app 7 minutes, depending on the bacon.)